Equipment
Ingredients
Meat and Bones
- 1500 g beef marrow bones, cut into 5cm pieces
- 1000 g beef shank, bone-in, meaty
Liquid and Aromatics
- 4000 ml cold water
- 300 g yellow onion, unpeeled, halved horizontally
- 200 g carrots, scrubbed, cut into large chunks
- 150 g celery, cut into large chunks
- 150 g leek, white and light green parts only, washed thoroughly and chopped
- 15 g garlic, crushed, unpeeled
Bouquet Garni and Seasoning
- 5 g fresh thyme, whole sprigs
- 10 g fresh parsley stems
- bay leaves
- 5 g whole black peppercorns
- kosher salt
Nutrition (per serving)
Method
Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit). Arrange the beef marrow bones and beef shank in a single layer in a heavy roasting pan.
Roast the bones and meat in the preheated oven until deeply browned, about 45 minutes. Turn them halfway through the cooking time to ensure even browning.
Transfer the roasted bones and meat to the large stockpot using tongs. Pour out and discard the excess fat from the roasting pan, then place the pan over medium heat. Pour in about 250ml of the cold water and scrape up any browned bits from the bottom. Pour this deglazing liquid into the stockpot.
Add the remaining cold water to the stockpot, ensuring the bones and meat are completely submerged. Bring the pot slowly to a gentle boil over medium-high heat. As it heats, use a skimmer to continuously remove the grey foam and impurities that rise to the surface.
Once the liquid is boiling and skimmed cleanly, reduce the heat to low. Add the yellow onion, carrots, celery, leek, garlic, fresh thyme, parsley stems, bay leaves, and black peppercorns to the pot.
Simmer the broth very gently, partially covered, for at least 4 hours. The surface should barely quiver with a few bubbles breaking through every few seconds. Skim occasionally if more fat or foam rises.
Carefully remove the large bones and meat with tongs or a slotted spoon. Strain the remaining liquid through a fine-mesh strainer lined with a double layer of wet cheesecloth into a large clean storage container. Do not press on the solids.
Allow the strained broth to cool at room temperature for 1 hour, then transfer to the refrigerator and chill completely overnight. The fat will solidify into a hard white cap on the surface, making it perfectly easy to remove before heating and serving.
Chef's Notes
- To achieve the signature deep color of a French bouillon, use an oignon brule. Halve an onion, leave the skin on, and char the cut sides in a dry skillet until blackened before adding to the pot.
- Starting with cold water is crucial. Cold water draws out the soluble proteins from the meat and bones slowly, which coagulate into larger clumps that are easier to skim, resulting in a clearer broth.
- Do not salt the broth during the long simmering process. As the liquid reduces, the salt concentrates. Always season your stock at the very end or when you are using it in your final recipe.
- Resist the urge to press on the vegetables or meat when straining through the cheesecloth. Pressing forces tiny particles into the liquid, destroying the pristine clarity of the finished broth.
Storage
Refrigerator: 5 days — Keep the fat cap intact until ready to use to extend freshness.
Freezer: 6 months — Freeze in usable portions such as ice cube trays or 500ml deli containers.
Reheating: Bring to a rolling boil before using or consuming.
